See you at the Market!
×
Want to win a $100 Prahran Market voucher?
What would you spend $100 on at our Market?

Subscribe to our e-newsletter in May for your chance to win a $100 voucher!

With exciting events, foodie news and nearly 100 traders, there's always something new and exciting happening so stay up to date and at the forefront of our news and subscribe to our e-newsletter.

Winner notified on June 3rd via email.

Old Fashioned Apple Pie

Recipe by Mish Delish

Mish Delish brings back a well-loved Autumn staple with her take on the traditional Old Fashioned Apple Pie.

  • 225g plain flour + extra to roll out pastry
  • 1 tbsp sugar
  • 1 tsp salt
  • 225g unsalted butter, chopped into small pieces and icy cold
  • ½ cup iced water
  • Approx 1.5kg peeled, cored and sliced tart apples (or 6 large apples)
  • 1 lemon squeezed
  • 2 litres boiling water
  • 80 - 100g demerara sugar + 1 extra tbsp for sprinkling
  • 1 tsp cinnamon
  • 1 egg white
  1. Add the plain flour, sugar and salt to the bowl of a food processor and give it a few pulses to
    combine.
  2. Add the icy cold butter and pulse until the butter and flour mixture resembles coarse
    breadcrumbs.
  3. Transfer to a bowl and add the cold water. Stir, initially with a spatula and then gently bring
    the mixture together with your hands. Wrap the pastry and pop it into the fridge to rest for at
    least 30 minutes.
  4. Peel, core and chop the apples. Place them in a bowl, squeeze over the juice of 1 lemon and
    cover with boiling water (approx 2 litres) for 10 minutes.
  5. Drain the apples in a colander over the sink and allow to cool to room temperature.
    Grease a 24 cm pie dish with butter and preheat oven to 180C (fan forced) or 200C.
  6. Roll out two-thirds of the pastry, on a bench lightly dusted with flour until big enough to line
    the dish. Use the rolling pin to transfer pastry to dish, trim and refrigerate for 30 minutes.
  7. Brush refrigerated pastry case with egg white. Toss the drained apples in a bowl with the
    demerara sugar and cinnamon until coated and then add to pie dish.
  8. Roll out the remaining pastry, large enough to cover the pie. Pinch the edges to seal the pie.
    Brush the top with egg white, sprinkle with extra demerara sugar and slash some holes in
    the top to let some air escape.
  9. Bake pie for 45 minutes and serve warm but not hot with ice cream, custard or both!

Serves 8.

Mish is a food stylist and recipe developer and Prahran Market guide, Check out more of her
recipes at www.mishdelish.com and follow her on Instagram @mish.delish.

Get Your Ingredients

FOLLOW US

More